recipes
Lemon Custard Slice
A tangy lemon slice with a coconut topping.
makes 24 pieces
10 min prep
ingredients
| 120g butter, softened 2 tablespoons icing sugar 1 cup plain flour 2 tablespoons custard powder 395g can condensed milk ½ cup lemon juice 1 teaspoon grated lemon rind 2 eggs, separated 2 tablespoons caster sugar ½ cup coconut |
instructions
step 1
Cream butter and icing sugar. Add sifted plain flour and custard powder and mix together with your hand to form a soft mixture.
step 2
Press mixture into a greased and baking paper lined slice pan 18cm X 28cm. Bake in a pre-heated oven at 180°C for 20 minutes.
step 3
Mix condensed milk, lemon juice, rind and egg yolks. Spoon mixture onto pastry base and spread evenly.
step 4
Beat egg-whites until stiff, add sugar and beat until mixture is glossy. Stir in coconut. Spoon the meringue mixture evenly over lemon layer. Return to oven and cook for a further 15 minutes. When cool cut into squares.
recipe tip
Dollop spoonfuls of the lemon filling or meringue evenly over the base for easier spreading.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 600kJ (143Cal) | 1420kJ (339Cal) |
| Protein | 2.8g | 6.6g |
| Fat - Total | 7.2g | 17.1g |
| - Saturated | 4.8g | 11.3g |
| Carbohydrate | 16.5g | 39.1g |
| - Sugars | 11.6g | 27.4g |
| Dietary Fibre | 0.5g | 1.1g |
| Sodium | 61mg | 143mg |
| Potassium | 99mg | 235mg |
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Lemon Custard Slice
Lemon Custard Slice
A tangy lemon slice with a coconut topping.
ingredients
120g butter, softened
2 tablespoons icing sugar
1 cup plain flour
2 tablespoons custard powder
395g can condensed milk
½ cup lemon juice
1 teaspoon grated lemon rind
2 eggs, separated
2 tablespoons caster sugar
½ cup coconut
instructions
step 1
Cream butter and icing sugar. Add sifted plain flour and custard powder and mix together with your hand to form a soft mixture.
step 2
Press mixture into a greased and baking paper lined slice pan 18cm X 28cm. Bake in a pre-heated oven at 180°C for 20 minutes.
step 3
Mix condensed milk, lemon juice, rind and egg yolks. Spoon mixture onto pastry base and spread evenly.
step 4
Beat egg-whites until stiff, add sugar and beat until mixture is glossy. Stir in coconut. Spoon the meringue mixture evenly over lemon layer. Return to oven and cook for a further 15 minutes. When cool cut into squares.
makes 24 10 min prep recipe tip
Dollop spoonfuls of the lemon filling or meringue evenly over the base for easier spreading.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au